Specialty Asian Chef

Job Responsibilities

• Prepare and present a diverse range of Asian dishes, including Japanese (sushi, sashimi, ramen, tempura) and Southeast Asian specialties such as Thai, Vietnamese, Korean, and other regional cuisine
• Travel to different locations to conduct training and support program rollout
• Build and maintain strong client relationships by engaging with stakeholders, gathering feedback, and ensuring satisfaction with culinary offerings
• Develop and design innovative, seasonal Asian-inspired menus tailored to client preferences, incorporating both Japanese and Southeast Asian cuisine
• Train and lead kitchen personnel
• Supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Select and develop recipes and standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in the kitchen
• Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Qualifications

• Requires at least 2-3 years in a related position
• Requires at least 2-3 years of post-high school education, preferably a culinary degree
• Requires advanced knowledge of the principles and practices within the food profession
• Requires experiential knowledge of management of people and/or problems
• Requires verbal, reading, and written communication skills